CUTX Community Grill

The Community Grill Food truck is on the go!
In 2020, CUTX created the Community Grill Food Truck to provide meals to the communities we serve. Since then, we've provided thousands of meals to non-profits, teachers, first responders and more!


Serving Up Happiness

The CUTX Community Grill Food Truck travels across DFW and East Texas to provide quality meals to the communities CUTX serves. We've partnered with school districts, law enforcement, non-profits, businesses and charities to serve up plates of happiness. 

With our resident food expert, Chef John Orshonsky, the Community Grill can dish out traditional burgers or custom menus to fit the occasion. For more information, email jorshonsky@cutx.org





Supporting Our Community

You may be thinking what does a credit union need a Food Truck for? The answer is we use it to provide meals to those less fortunate and serve up a plate of goodness to servants of our community, including teachers, non-profits, first responders, and more. Most of the meals served from our food truck are free, and any profits made are donated back to our community. Since procuring the Community Grill Food Truck, we’ve been on the move and spreading the joy of a well-cooked meal from DFW to East Texas. See the chart below to see how many meals we’ve served since 2020.

 



10,000

Meals served since 2020


110

Events attended


$2,100

Raised and donated





Book the Community Grill for Your Event


Let CUTX add value to your next corporate event, community gathering, or employee appreciation meal. Customize your menu with our award-winning
Chef John. Just book your spot at least 21 days prior to your event. The Community Grill Food Truck can cater to 50-400 people. 

Recipes On-the-Go

Join us for a new video series where Chef John shares some quick and easy recipes that can be made from anywhere! 

Elevated Avocado Toast

Ingredients:
Sliced Whole Wheat Loaf with Pumpkin and Poppy seeds
2 tbsp Duck Fat
1/2 cup Frozen Peas
2 tbsp Shelled Pistachios
6 Mint Leaves
4 Peeled and Deveined Shrimp
1/4 cup Microgreens
1 Clementine
1/4 cup Small Tomatoes
1 Red Chili (mild)
1/4 Avocado Hummus
Chives
2 tsp Olive Oil
1 pinch of Salt





Directions
  1. Slice red chili into thin slices.
  2. Toss cooked shrimp with 1 tsp olive oil and chopped chives.
  3. Sauté cut ends of clementine until dark.
  4. Heat 2 tbsp duck fat in sauté pan over med heat. When the fat starts to ripple, put in sliced bread halves. Toast bread in pan until golden on both sides. Set bread aside.
  5. Create filling: put chopped mint and pistachios into a mixing bowl. Add peas and smash with back of spoon. Mix in avocado hummus and salt to taste.
  6. Top bread with filling, shrimp, microgreens, mint, and arrange red chilis slices on microgreens.
  7. Chop tomatoes in halves and mix with 1 tsp olive oil and salt, serve on the side.
  8. Squeeze caramelized clementine on top of toast and tomato salad.
  9. Serve and enjoy!


Meet Chef John Orshonsky

Chef John is our Community Grill Manager. He started cooking at a young age and continued his education in Paris, London, and many other European countries. He’s had a lustrous career spanning from American Airlines, Baylor Hospital, and Mattel.

While we were impressed with his resume, we love John for his personality and many skills outside of the kitchen, including running marathons, playing in a jazz band and being an avid escape room adventurer.

The next time you see the Community Grill out and about, be sure to say hi to Chef John! 
image of CUTX food truck chef wearing a black apron